Healthy, Fun & Balanced- Diet Recipes To Try During Covid-19 Quarantine!

Beetroot Hummus


  • 1 small roasted beet

  • 1 425-g cooked chickpeas (mostly drained )

  • 1/2 large lemon (juiced)

  • 1 healthy pinch salt and black pepper

  • 2 large cloves garlic (minced)

  • 30 g tahini (you can also make it at home)

  • 60 ml extra virgin olive oil


  • Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.

  • Add remaining ingredients except for olive oil and blend until smooth.

  • Drizzle in olive oil as the hummus is mixing.

  • Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.

Tip : Top it with Avocado Slices on a Sourdough Toast with Beetroot Hummus as its base!

Homemade Kale Chips


  • 1 large bundle Tuscan kale

  • 1-2 tbsp olive oil

  • Pinch of salt, pepper

  • 1 tbsp cumin powder

  • 1 tbsp chilli powder


  • Preheat Oven to 110 c

  • Rinse & thoroughly dry kale, tear it into individual pscs and throw away any large stems.

  • In a large bowl full of kale , mix the seasoning and salt, until the leaves are completely covered in oil.

  • Now spread the kale over a baking sheet and make sure the leaves are not touching each other ;leave gaps!

  • While Baking for 15 mins; don’t forget to toss in between to avoid the burn .

  • Remove from the oven once done & let it cool!

  • Enjoy the crisps!

Gluten Free vegan pizza

High protein and it's super simple to make.


  • 1 2/3 cups quinoa flour

  • 2 teaspoons flaxseed powder

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt + pepper

  • 1 cup warm water

  • Toppings of choice


  • Preheat the oven to 230c and line a baking sheet with parchment.

  • In a large bowl, whisk together dry ingredients. Stir in warm water and mix until a sticky dough has formed.

  • Transfer dough to the baking sheet. Using wet hands, spread the dough out into a pizza shape, about 1/4" thick. Bake for 20 minutes.

  • Remove crust and top with sauce and toppings, and return to the oven for another 20 minutes. Allow to sit for 5 minutes before slicing and enjoying!

Vegan Cheese Recipe for Pizza


  • 1 generous cup raw cashews soaked for at least 2 hours (up to 10, or overnight, is fine), drained, and rinsed

  • 2 tablespoons freshly squeezed lemon juice

  • 1/4 teaspoon garlic powder for stronger garlicky flavor, use 3/4 teaspoon garlic powder or 1 crushed garlic clove instead

  • 1/2 teaspoon salt more as needed

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup water more as needed


  • Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.

  • Blend it! . With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus

  • Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

Low Carb Green Smoothie


  • 1 tbsp chia seeds

  • 125 ml coconut cream

  • 125 ml unsweetened yoghurt

  • 250 ml almond milk or coconut milk

  • 1/2 avocado

  • 2 cups chopped leafy greens (kale and salad greens, but you can choose your favourite varieties)

  • 4 tbsp fresh mint leaves

  • 3 ice cubes

  • peppermint essence optional - to taste

  • granulated sweetener of choice optional - to taste


  • Place all the ingredients in a blender, and pulse until smooth.

  • Taste and adjust the sweetener and peppermint to your preference.

Gluten Free Cookies


  • 1/2 cup butter

  • 1 tablespoon milk, or almond milk

  • 3/4 cup brown sugar

  • 1/4 cup white sugar

  • 1 egg

  • 2 teaspoons vanilla

  • 1 1/3 cups gluten-free all-purpose flour

  • 1/4 cup almond flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup chocolate chips

  • Sea salt for sprinkling, optional


  • In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.

  • Melt butter in a saucepan over medium heat. Once the butter is melted, start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan.

  • Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma.

  • Pour into a glass mixing bowl to prevent burning.

  • Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.

  • Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.

  • Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.

  • Let it cool for 5 minutes then transfer to a wire rack to continue cooling.

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